Layered Finger Jello (Amish Recipe)

Step 1

Boil water.

Step 2

Place each flavor of jello in a separate bowl. Add 1 3/4 cups of boiling water to each bowl. Stir until dissolved.

Step 3

Pour your bottom layer of jello into a 9x13" pan. Place it into the refrigerator, making sure it sits level, and chill until it's firm enough to hold the weight of the next layer. (It takes mine about 30 minutes.)

Step 4

Place the jello for the top layer into the fridge to cool but make sure that you remove it from the fridge before it starts to set.

Step 5

Place the milk into a saucepan and sprinkle the sugar over the top. Do not stir. Bring to a boil.

Step 6

Add the unflavored gelatin to the cold water and stir. Let it sit for a couple of minutes.

Step 7

When the milk comes to a boil, remove it from the heat and add the dissolved unflavored gelatin, sour cream, and vanilla. Whisk to combine.

Step 8

Place it into the fridge or set it in a bowl of ice water to cool.

Step 9

Pour the cooled (but still liquid) white layer over the bottom layer once it has set. Refrigerate until it's firm enough to hold the weight of the next layer. (It takes mine about 25 minutes.)

Step 10

Pour the second layer of jello over the top and refrigerate until firm.

Step 11

Cut into little squares and serve.

Step 12

Refrigerate for up to five days. (It may be ok even longer, but mine never lasts long enough to see how long it would take for it to go bad. ☺)